Sweet and tangy orange sauce is delicious in stir fry! It is easy to make at home, and perfect for bringing dishes like orange chicken and tofu with orange sauce to life in your own kitchen.
Making your own orange sauce is so easy!
Orange chicken was one of my favorite things to order takeout growing up.
This recipe is inspired by the taste of something that you would buy at your favorite Chinese restaurant.
I have since stopped eating chicken, but that doesn’t mean that I have stopped craving that same tangy sweet sauce that just makes everything taste so yummy!
This recipe is what I used to make orange tofu, and vegan orange chicken (orange cauliflower) and it also makes a great sauce for veggie stir fry served over sticky white rice!
It is really so easy to make it yourself at home, and the flavor is amazing. I tested this recipe four times until the flavor was perfect. The end result is a flavorful, easy recipe that takes just 15 minutes to make!
What is orange sauce made of?
Homemade orange sauce is heavenly! This sweet sauce is made of orange juice, brown sugar, pure maple syrup, rice vinegar, soy sauce, minced garlic, and minced ginger.
How to make orange sauce
First, you will start with fresh minced ginger and garlic. Not much, as we want the orange flavor to be the star of this sauce!
In a sauce pan, add 1 teaspoon of neutral flavored oil.mCook the minced garlic and ginger for around 2 – 3 minutes, until fragrant.
Next, add the orange juice, brown sugar, maple syrup, rice vinegar, and soy sauce. Heat for 3 minutes. In a small bowl, make a slurry from 2 tablespoons of cornstarch and ¼ cup of water.
What is a cornstarch slurry?
A cornstarch slurry is simply a mixture of cold water and cornstarch which is often used as a thickening agent in asian inspired sauces.
Add the slurry to the sauce, and whisk for 5 minutes, until thickened. Your sauce is now ready to serve!
I can’t be the only one obsessed with orange sauce on rice! Honestly, that might be my favorite part of finishing my plate.
This dish is perfect for veggie stir fry, orange chicken, tofu with orange sauce, or crispy orange cauliflower. Try making this at home and let me know what you think!
Is this recipe spicy?
No, it is not spicy. If you want a spicier sauce, add red pepper flakes to taste. I suggest starting with ⅛ teaspoon and going from there.
Is this orange sauce gluten free?
Yes it is! As long as you use gluten free soy sauce, all other ingredients are gluten free.
More Stir Fry Recipes we love
- Teriyaki Sauce
- Teriyaki Cauliflower
- Ramen Noodle Stir Fry
- Stir Fry Vegetables
- Teriyaki Vegetables
- Cabbage Stir Fry
Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!
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Orange Sauce
This easy orange sauce is simple to make and tastes delicious!
Ingredients
- ⅓ cup water
- ½ cup orange juice
- ⅓ cup brown sugar
- 2 tablespoons pure maple syrup
- 2 tablespoons rice vinegar
- ¼ cup soy sauce
- 2 cloves minced garlic
- 1 teaspoon fresh minced ginger
- 1 teaspoon olive oil or other neutral oil
For the Cornstarch Slurry
- 2 tablespoons cornstarch
- ¼ cup water
Instructions
- Heat 1 teaspoon of olive oil or other neutral flavored oil in a sauce pan
- Add the minced garlic and minced ginger and cook for 2 - 3 minutes, until fragrant. Stir often to avoid burning
- Add ⅓ cup water, orange juice, brown sugar, maple syrup, rice vinegar, and soy sauce and heat for 3 minutes, stirring often
- In a small bowl, whisk the 2 tablespoons of cornstarch and ¼ cup of water to form the slurry
- Add the cornstarch slurry to the sauce and whisk to thicken, around 3 - 5 minutes
- Add orange sauce to your orange chicken, orange tofu, orange cauliflower, or use as sauce for stir fry veggies!
Notes
To make this recipe gluten free, use gluten free soy sauce.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 110Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 589mgCarbohydrates: 20gFiber: 0gSugar: 16gProtein: 1g
A
Saturday 23rd of September 2023
I have made this recipe twice and cannot get it to form a sauce. It always comes out like water and I ended up marinading tofu in it instead. I followed the recipe, why could this be happening?
Joy Shull
Friday 13th of October 2023
I have never had this happen. Are you following the slurry step for long enough? That is what thickens the sauce.
Kristy Lanzaro
Sunday 13th of August 2023
Thank you for this delish recipe! I made it a few times using regular soy sauce & dark brown sugar. It was good. Tonight I made it w/low sodium soy sauce & light brown sugar. In a word YUM!!! Best recipe I’ve made from Pinterest!
Joy Shull
Tuesday 15th of August 2023
Yay! So glad you enjoyed the recipe!
GERALDINE PECORELLA
Monday 7th of August 2023
I can'tm wait to make this orange sauce,I know Ill put it on everything. Thank Sis.
Randy
Wednesday 3rd of May 2023
This recipe is SO EFFIN GOOD! My only modification was that I was out of soy sauce, so I used Ponzu. Still delicious!.
Joy Shull
Friday 5th of May 2023
So glad you enjoyed the recipe!
Shelley
Sunday 30th of April 2023
Did anyone try to can this recipe? I am going to try to can this but wanted to know whether anyone else had tried it. What is the reason to exclude the "slurry" as some of the comments state? Would it go bad?
Rita
Saturday 9th of December 2023
@Shelley, I'm considering substituting the slurry with a SMALL amount of pectin, and doubling or tripling the recipe. Kinda like making a loose jam or jelly. Wish me luck.
Sarah
Sunday 15th of October 2023
@Shelley, you could probably change out the flour in the slurry to clear jel to thicken it. That is an approved canning thickener I use for pie filling, etc. But the red to the recipe not sure on canning. But I would love to can it up!